The skillet potato cake with ham and mozzarella is a quick recipe and savory dish that will win you over with its crispy crust and tasty, gooey interior. This variant of the classic potato gateau retains all the flavor of the oven version, with the advantage of being even quicker to prepare. The skillet-stuffed potato cake becomes a complete and delightful meal thanks to the addition of cooked ham and mozzarella, which blend perfectly between two soft layers of potatoes, creating an irresistible combination of flavors in just 10 minutes of cooking. The skillet-stuffed potato cake is a practical and delicious solution for those looking for a one-dish meal or an original idea for a main course that the whole family will love. Try it and be captivated by its simplicity and goodness.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 45 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 476.45 (Kcal)
- Carbohydrates 41.49 (g) of which sugars 1.90 (g)
- Proteins 21.03 (g)
- Fat 26.24 (g) of which saturated 9.74 (g)of which unsaturated 5.27 (g)
- Fibers 5.00 (g)
- Sodium 555.80 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9-inch diameter skillet potato cake
If you are celiac, remember to check that the cooked ham is labeled “gluten-free.”
- 1.5 lbs potatoes
- 1 egg
- 1/4 cup Parmigiano Reggiano PDO (grated)
- 1 bunch parsley
- 2.5 oz cooked ham (sliced)
- 3.5 oz mozzarella
- 4 tbsps extra virgin olive oil
- 2 pinches salt
- 1 pinch nutmeg
- to taste pepper
Tools
- 1 Pot
- 1 Bowl
- 1 Potato Masher
- 1 Spoon
- 1 Skillet non-stick 9-inch diameter
- 1 Lid flat 9-inch diameter
- 1 Brush
How to Prepare the Skillet Potato Cake Stuffed with Cooked Ham and Mozzarella
To prepare the skillet potato cake, start by boiling the potatoes whole and with the skin in boiling water until tender; for medium potatoes, it will take about 40 minutes, half the time if you use a pressure cooker. If you have a microwave, you can boil the potatoes in the microwave without water in a few minutes following this tutorial. When the potatoes are tender, mash them with a potato masher letting the purée fall into a large bowl (1). Season it with salt, pepper, a pinch of nutmeg, a tablespoon of extra virgin olive oil, and a bunch of chopped parsley (2). Mix carefully and also add an egg (3).
Blend it into the mixture, stirring with a spoon, and then add the parmesan (4). Mix again until you get a homogeneous and fairly consistent mixture (5). Cut the mozzarella into fairly thin slices (6).
Take a 9-inch non-stick skillet (choose one with fairly high edges) and grease it with about 3 tablespoons of oil. With a kitchen brush, brush the oil on both the bottom and the edges of the skillet (7). Place about half of the potato mixture (8) and spread it well on the bottom of the skillet using the back of a spoon (9).
Add the cooked ham (10) and mozzarella slices (11), making sure to leave about half an inch free around the entire circumference of the base.
Finally, add the remaining potato mixture, spreading it over the mozzarella with your hands (12) and using the back of a spoon to level it evenly (13). Cover the skillet with a flat lid and put it on the stove (14).
Turn the heat to medium and let it cook for about 5 minutes. Then remove the lid and slightly move the skillet to see if the potato cake detaches from the bottom. If it does, it’s the right time to flip it. While holding the lid closed, turn the skillet upside down so that the potato cake remains on the lid (15), then let it slide back into the skillet (16).
Put it back on the heat and let it cook covered for another 5 minutes. When the other side also detaches from the bottom, it’s ready (17). Serve the potato cake with ham and mozzarella immediately.
Storage
You can store the potato cake in the refrigerator for a couple of days. Before serving, heat it briefly in a skillet or microwave.
Tips and Variations
Of course, you can stuff the skillet potato cake in many different ways: instead of cooked ham, you can use mortadella, speck, turkey roast, salami… the mozzarella can be replaced by another cheese that melts easily, such as provolone, sweet or smoked scamorza, brie, emmental, or stracchino. If you prefer, you can also prepare a simple skillet potato cake, without stuffing, to enjoy as a side dish for meat or fish mains.
